At the moment this is Scott’s snack of choice. About the time he’s running out he’s asking to put pretzels on the grocery list.
And when I say they’re spicey and yummy and you can’t put them down? That’s pretty much true.
In fact, when my friend, Charletta, first offered these to me she asked if I wanted any “crack pretzels”. She said they called them crack pretzels because once you start eating them it’s hard to stop! LOL!
Here’s what you need to make your own.
We’ve tweaked the recipe just a bit so I’ll list the ingredients as Charletta gave them to me with our adjustments to the side.
1 bag of pretzels
3/4 C Vegetable Oil - (reduced to 2/3 Cup)
1 Package or 3 tbsp Hidden Valley Ranch Seasoning
1/2 tsp Chipotle Chili Pepper - (reduced to slightly less than 1/2 tsp)
1 tsp Lemon Pepper
1 tsp Garlic Salt
1 tsp Ground Dry Mustard – (heaping tsp – Scott likes this flavor)
1 gallon size plastic storage bag
Mix all ingredients together, except pretzels, in a measuring cup or small bowl.
Pour liquid mixture in gallon storage bag.
Mix together well, flipping bag often to make sure your mixture coats the pretzels well.
Now this is the hard part…
Let set for 12-24 hours.
If you can’t resist, and insist on eating them before they have a chance to set up, just be prepared to have oily fingers.
The oiliness goes away after a few hours but you’ll have messy fingers regardless of when you eat them.
But you won’t mind.
They’re that good!
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